Florie helped Daddy make this dish that received rave reviews by the gang, and added the final touches to make it visually appealing. Notice the heart in the middle?

Here’s how we did it:

Curry Chicken Veggie

A mild and savory coconut and green curry vegetable dish served over white, fragrant Jasmine rice.

Chef(s)
Nate and Florie

Ingredients
Olive Oil _(cold-pressed is healthiest) 1 Medium Onion diced
5 Large Garlic Cloves minced
6 Chicken Thighs boned and skinned, sliced in long strips
3 TBS Curry (I use the real stuff from India) 1 Can Coconut Milk
2 Quarts Frozen Stir-fry Vegetables (Kirkland) steamed
1 Medium Onion halved and wedged
1 Red Bell Pepper sliced
4 Cups Steamed Jasmine Rice _(Instructions will be in a later post so you know how to cook it like an Asian…Filipino, in particular.)

Seasonings
Sea Salt to taste & lots of course-ground Black Pepper

Start Cooking

Start the rice.

Dinner should be ready to eat in about 30 minutes, if you have everything cut up and ready to go.

Heat a large cast-iron skillet, bottom covered with oil very hot. I like to get the oil smoking a little. Toss in the diced onions and garlic. Turn vent fan on HIGH.

Hint: A large portion of taste is smell, so in order to make a good-tasting meal, it needs to smell good, and if you don’t use the fan, you’ll be not only smelling, but tasting this dish till cooking time tomorrow.

This is a very tasty dish, and what’s behind all that good flavor is the onions and the garlic that should be really sizzling and splattering by now. Good cooking is usually messy, so forget about the counter and the stove, and enjoy it! Stir a little, but make sure the onions get really toasty, so no need to stir constantly. Add more oil to keep the bottom of the pan from going dry.

Hint: Dark brown to black onions is fine. This will add a lot of really good flavor, much fuller than just onions and garlic cooked till they are soft.

While the onions and garlic sizzle, start the veggies steaming but only half cook. Colors should be bright and still a little crispy. Use steamer, or half inch of water in covered, 2-quart sauce pan, and turn to high till boiling. Steam covered for about 5 minutes on medium, then let sit till you are ready for it.

When the onions are toasty, add the chicken strips and stir fry for a bit, then cover and let steam in their own juices till tender or about 5 minutes. Add coconut milk. and heat till boiling hard. Don’t touch the heat! it should still be on high or close to high.

In another smaller cast-iron frying pan saute the wedged onions in very hot oil for 2-3 minutes to singe edges, but not fully cook.

Drain veggies and save juice. Add to chicken in large pan, lightly stir to coat veggies with juices. If chicken juices have cooked down some by now that is fine. Stir in sautéd onions and garnish with fresh bell peppers. Turn heat off and immediately cover for 5 minutes to lightly steam peppers.

Serve over rice and enjoy the taste and the smell!